Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.140
2.8
Water (variable)
5.000
100
BAKELS PUMPERNICKEL BREAD CONCENTRATE
5.000
100
Total Weight: 15.140

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and rest for another 10 minutes. Mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed Yeast use 400g in above recipe.

Ingredients

Group 1
Ingredient
KG
Weight (%)
Flour
5.000
100
BAKELS INSTANT ACTIVE YEAST
0.140
2.8
Water (variable)
5.000
100
BAKELS PUMPERNICKEL BREAD CONCENTRATE
5.000
100
Total Weight: 15.140

Method

No time dough. Place all ingredients in machine bowl and develop thoroughly. Dough temperature 30-31¡C. Allow dough to recover 10 minutes. Scale and rest for another 10 minutes. Mould as desired. Prove then bake at 230¡C.

Additional Information

If using Compressed Yeast use 400g in above recipe.